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Creamy Chicken and Gnocchi Soup

Teri & Jenny
5 from 3 votes
Prep Time 25 mins
Cook Time 40 mins
Total Time 1 hr 5 mins
Course dinner, lunch
Cuisine Italian-american
Servings 8
Calories 217 kcal


  • ¼ cup (½ stick) unsalted butter
  • ½ yellow onion, diced
  • 1 celery rib, diced
  • 1 carrot, peeled and diced
  • 1 garlic clove, minced
  • 1 tablespoon minced thyme
  • 2 teaspoons minced sage
  • ¼ cup all purpose flour
  • 1 cup whole milk
  • 2 ½ cups chicken stock
  • 2 cups cooked and shredded chicken
  • 12 ounces gnocchi
  • salt and pepper to taste


  • Place butter in a large saucepan and melt over medium-high heat.
  • Add onion, celery, carrots, and garlic, season with salt and pepper and sauté for 4 to 5 minutes or until vegetables begin to turn translucent. Add thyme and sage and continue to sauté for 1 minute.
  • Stir in flour and cook for about 2 minutes, continuing to stir, to remove the raw flour flavor as well as any dry flour pockets.
  • Whisk milk into the vegetable-flour mixture and stir until no lumps remain. Reduce heat to medium-low and simmer for 2 to 3 minutes or until the mixture begins to thicken.
  • Stir the stock into the soup mixture and add the shredded chicken. Season with salt and pepper.
  • Simmer soup for about 20 minutes or until the soup thickens. Stir in gnocchi and continue to simmer for 5 to 7 minutes or until gnocchi have cooked through. Adjust seasonings and serve.


  • *Makes 2 quarts Soup


Calories: 217kcalCarbohydrates: 24gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 31mgSodium: 281mgPotassium: 184mgFiber: 2gSugar: 3gVitamin A: 1561IUVitamin C: 3mgCalcium: 59mgIron: 2mg
Keyword best soup recipes, gnocchi
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